BBQ

It has been many years since firing up the gas barbie. We don't have many BBQ's these days but when we do I always use this little charcoal unit. Absolutely love the aroma and flavours imparted to the meat.

NOTE: I only ever use 100% charcoal products. Some beads and briquettes on the market contain chemicals which I find very off-putting due to the smell and taste it gives to the meat

Charcoal Starter

Having not used charcoal as a BBQ fuel before, the first few attempts at lighting and achieving an acceptable heat eluded me.

Several Google searches led me to instructions as well as this wonderful "assistant".

So easy to use. Place and light a few fire starters under the unit, stack with charcoal then walk away and relax with a beer for half an hour. You may even want to take this time to organised or finish off some prepping. Personally, all the preparation would be done well before firing up so as to sit and really enjoy that beer. 

This leg of lamb had the usual seasoning and herbs, salt, garlic, rosemary and thyme. Of course it was tender and delicious







Chargrilled Pork Skewers














Lamb Cutlets served with Trio Herbed Quinoa. Trio Quinoa is a mix of white, red and black Quinoa.

A Moroccan style marinade,* along with the smoke from the charcoal, gives these lamb cutlets a spicy and delicious flavour. 

* I mix all the spices with olive oil to make the marinade and allow the lamb to rest in it for a few hours before cooking